Grilled Leg of Lamb with Curly Endive and Romaine
A succulent butterflied leg of lamb marinated in a flavorful blend of red wine, balsamic vinegar, fresh herbs, and garlic, then grilled to perfection. Served with grilled curly endive and romaine lettuce for a complete Mediterranean-style meal.
Ingredients
- •1½ cups dry red wine
- •6 tablespoons balsamic vinegar
- •6 tablespoons olive oil
- •6 tablespoons fresh mint
- •6 cloves garlic
- •1½ tablespoons fresh rosemary
- •1 tablespoon fresh oregano
- •1½ teaspoons salt
- •1 teaspoon ground black pepper
- •1 piece leg of lamb
- •1 spray nonstick vegetable oil spray
- •2 heads curly endive
- •3 hearts romaine
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Cooking Instructions
- 1.
Whisk first 9 ingredients in medium bowl. Place lamb in 15x10x2-inch glass baking dish. Pour 1 1/2 cups marinade over, turning to coat. Cover. Chill 4 to 6 hours, turning occasionally. Reserve remaining marinade for endive and romaine; cover and chill.
360 min
- 2.
Spray grill with vegetable oil spray. Prepare barbecue (medium heat). Remove lamb from marinade, reserving marinade in dish. Grill until thermometer inserted into thickest part registers 125°F for medium-rare, basting often with reserved marinade and turning occasionally, about 30 minutes. Let stand 10 minutes.
40 min
- 3.
Brush endive and romaine with marinade from bowl; sprinkle with salt and pepper. Grill until wilted, 8 minutes. Slice lamb; serve with endive and romaine.
8 min
